Corn Fritters with Creamed Corn

Instructions:

1. In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
2. In a larger bowl, combine the undrained cream-style corn and the beaten egg.
3. Stir the dry ingredients into the wet mixture until just blended; do not overmix.
4. Fold in the drained whole kernel corn for added texture.
5. Heat the vegetable oil in a cast iron skillet or non-stick frying pan over medium-high heat until the oil shimmers.
6. Drop the batter by ⅛ cupfuls into the hot oil and fry for 2–3 minutes per side until they reach a deep mahogany-colored gold.
7. Use a slotted spoon to remove the fritters and place them immediately on a paper towel-lined plate to drain.